Moong Dal Recipe (Two Ways)

Cook Moong Dal
1 Rinse the lentils until the water runs clear and drain in colander. In a medium pot, combine moong dal, chopped onions, turmeric, and water. Bring to a boil.
3 Lower the heat and cook for about [timer minutes=30]30 minutes[/timer]. Add salt to taste and continue to cook until lentils become a bit mushy, reaching a thick, sauce-like consistency. Choose either the tomato garlic or methi option below.
Tomato Garlic Moong Dal
6 Preheat the oven to 400°F. Cut tomatoes into quarters (or halves for grape/cherry tomatoes) and place them on a parchment-lined baking sheet. Prepare the garlic by peeling off the papery layers and trimming the top. Place the garlic on a small piece of foil, drizzle 5 teaspoons of oil on the tomatoes and 1 teaspoon on the garlic. Wrap the garlic in foil,  and place it on one side of the baking sheet.
7 Roast in the oven until the tomatoes are soft and slightly browned and the garlic is tender, about [timer minutes=30]30-40 minutes[/timer]. Let cool, then squeeze the garlic pulp and mash with a fork.
8 Heat 2 tablespoons oil in a saucepan over medium-high heat. Add cumin seeds, when the seeds start to crackle, add dried red chillies and curry leaves, and sauté for about [timer minutes=2]2 minutes[/timer].
9 Add the roasted tomatoes, mashed garlic, red chili powder, coriander powder, and turmeric. Mash to a coarse consistency and cook for [timer minutes=2]2 minutes[/timer].
10 Stir the tomato-garlic mixture and half the cilantro into the cooked dal. Simmer for [timer minutes=5]5-10 minutes[/timer], then add lemon juice and adjust seasoning.
11 Transfer the dal to a serving dish. Heat ghee in a small pan at medium heat. Turn off the stove, stir in paprika, and pour over the dal. Serve with steamed rice.
Methi Moong Dal
13 Heat oil in a saucepan over medium-high heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until translucent, about [timer minutes=5]5 minutes[/timer]. Add grated garlic, ginger, and cook until fragrant, about [timer minutes=2]2 minutes[/timer].
15 Add green chilies, ground coriander, garam masala, red chili powder, ground cumin, and turmeric. Stir and cook for [timer minutes=2]2 minutes[/timer], being careful not to burn the spices. Add chopped fenugreek leaves and cook until softened, about [timer minutes=3]3 minutes[/timer].
17 Stir the onion-fenugreek mixture, lemon juice, and half the cilantro into the cooked dal. Simmer for [timer minutes=5]5-10 minutes[/timer] and adjust seasoning.
18 Transfer the dal to a serving dish. Heat ghee in a small pan at medium heat, add button chilies, fry for [timer minutes=1]1 minute[/timer]. Turn off the stove and stir in asafetida. Pour the seasoned ghee over the dal. Serve with steamed rice.